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EFFECT OF DELAYED ICING ON THE STORAGE LIFE OF RAINBOW TROUT.

Author(s) : DAWOOD A. A., ROY R. N., WILLIAMS C. S.

Type of article: Article

Summary

RAINBOW TROUT (SALMO IRIDEUS), WERE DIVIDED INTO GROUPS: (1) ICED IMMEDIATELY, OR (2) KEPT AT 283 K (10 DEG C) FOR 6 HR, (3) 293 K (20 DEG C) FOR 6 HR, (4) 293 K FOR 18 HR, (5) 303 K (30 DEG C) FOR 4 HR, (6) 303 K FOR 6 HR. FISH IN GROUPS 2-6 WERE ICED AT THE END OF THE STIPULATED TEMPERATURE/TIME PERIOD OF HOLDING. QUALITY WAS SUBSEQUENTLY ASSESSED EVERY 2 DAYS FOR 14 DAYS DURING ICED STORAGE. THE RESULTS INDICATE THAT DEAMINATION DUE TO BACTERIAL ACTION AND HYDROLYSIS OF FATS INCREASES PROGRESSIVELY WITH RISING TEMPERATURE PROLONGED PERIODS OF STORAGE PRIOR TO ICING, AND RESULTS IN FINAL SPOILAGE. FISH ICED IMMEDIATELY AFTER DELIVERYAND THOSE ICED AFTER BEING KEPT AT 283 K FOR 6 HR WERE ACCEPTABLE IN QUALITY EVEN AFTER 14 DAYS OF ICED STORAGE.

Details

  • Original title: EFFECT OF DELAYED ICING ON THE STORAGE LIFE OF RAINBOW TROUT.
  • Record ID : 1987-0182
  • Languages: English
  • Source: J. Food Technol. - vol. 21 - n. 2
  • Publication date: 1986/04
  • Document available for consultation in the library of the IIR headquarters only.

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